Healthy Peanut Butter Coconut Oatmeal Cookies Recipe

by katerina on November 11, 2009

So I gave it away in the title, but you don’t have to tell people this cookie recipe is healthy. Sure these peanut butter oatmeal cookies have whole wheat flour, high fiber oats and less sugar then your average cookie but they are still delicious and satisfying. They actually make an excellent breakfast when paired with a cup of coffee.

If you wanted to make these peanut butter oatmeal cookies even healthier you could reduce the oil further, if you want something a little more decadent use non-natural peanut butter and add chocolate chips. Feel free to omit the coconut from the recipe if your family aren’t coconut fans but I think it makes them interesting and really works with the peanut butter in the cookie.

Preheat oven to 375F. Beat together oil and peanut butter then beat in eggs, sugar and vanilla. Stir in coconut. In a separate bowl mix together oats, flour, powder, salt and soda. Stir into peanut butter mixture but do not over mix. Drop onto a baking sheet in 1 1/2 tablespoons round. Gently press to flatten and bake for 10-12 minutes or until lightly browned. Cool on a cooling rack, and don't spoil your dinner.

Watch out for Splenda…it can cause severe allergic reactions (it is processed with chlorine) – - itchy throat, hard to breathe, etc. I’ve just started using PureVia and it’s great! (Stevia with no werid after-taste.)

thank you so much for recipe, this is the best i’ve came across so far…they are jammed with good nutrition and it made over 20 big cookies for me, and with only around 2.5 grams of sugar a cookie (yes i did the math =]) they are a great snack!! thank you so much!!!!

These were great! I made them tonight, but of course, I had to go and change the recipe. Applesauce instead if eggs, half the oil, half a banana, and extra peanut butter and coconut. Also, just did 1 cup of turbinado. Yum! Thanks!

I found this recipe in the morning, was excited to see I had all the ingredients on hand, and promptly made em later in the afternoon. Yummy yum!! I love the combo of peanut butter and coconut. I also used coconut oil instead of canola and WOW!! That just added to to divine coconut flavor. Yes, a total coconut lover here

Thanks for this recipe. I tend to only bake with whole grain flour and am always happy to find a recipe this good!

I just made these and the batter was really ‘dry’. I couldn’t scoop them onto the cookie sheet, but rather had to hand form them. They are in the oven, so we’ll see how they turn out. Crossing my fingers they are still ok and not too crumbly.

Wow thank you so much I have been looking for this recipe for years I did not have the canola oil I used the local vegetable oil instead and with selfraising flour, I extremely enjoyed them, I wil try the next with whole wheat flour, thank you once again …

mmm.. these were delicious!!! my mum loved them, and she absolutely HATES peanut butter. with a passion! she won’t go near the stuff (usually) but these looked so good she couldn’t resist. my brother loved them too and he won’t go near anything remotely healthy. so I think it’s fair to say these were a big hit (:

“Oats”? Steel cut oatmeal? Rolled oats? Quick-cooking? I’m not sure what to use and would love to know so I can make these tomorrow! Also would using whole wheat pastry flour makes these even fluffier, I wonder?

Used rolled oats, organic Coconut oil, chunky “natural” peanut butter, and WW pastry flour. Once they were in the oven, I realized I’d totally forgotten to add the coconut! They took a bit longer to brown, closer to 16 minutes in a convection oven at 350 (with two cookie sheets , each on its own rack). And I ended up with 32 cookies using 1 1/2 rounded tbsp each. They are wonderful! Bet they’ll be even better with the coconut next time. Or banana or apple, as others have commented. Definitely will make these often.

I followed the recipe exactly but these turned out horribly dry! Flavor was good. I even added a mixture of one more egg, about 1/4 more oil, and a bit more peanut butter to the dough to try and help but they still came out super dry.

I did not make but one batch and saved the rest of the dough in a big zip-loc, hoping to find a way to fix it. Any ideas?

@Sherri I am sorry to hear that they turned out so dry, but I have to wonder why you added more egg, oil and peanut butter to the dough? It is a dry batter but has always baked up fine for me. I have even had my husband recipe test it successfully.

I suggest not modifying the recipe before baking next time and trusting it.

Hi again; I added the extra egg/oil/peanut butter just trying to get them to stay formed for baking. When I tried dropping onto the baking sheet I was just getting a pile of ingredients, in other words they weren’t holding together at all as “dough” in any way so that’s why I tried that.

Hmm, then my only other thoughts are that either your flour was very dense (or measured too generously?) or your peanut butter not very wet? This batter is definitely on the dry side, and requires some elbow grease to come together but it has always held together for me and baked up fine. Better luck next time!

Hmm, I found my dough to be extremely dry like Sherri above. It was so dry that the chocolate chips that I added just fell out of the batter and the dough hardly stayed together on the cookie sheet. I am wondering if, as you suggested above, the peanut butter I used was far too dry. It’s the kind that is all natural (no oil added – just peanuts!) and is rather dry. I would bet swapping peanut butters (using a “natural” one with oil) might help with the dryness! Just a thought.

I just made these. They are pretty good. I did change the recipe a bit. I didn’t have quite enough peanut butter so I added a banana. I also used half oil and half applesauce and about a 1/2 tsp to 1 tsp cinnamon. And I added about 1 cup of chocolate chips.

I just baked a batch following the directions except using chunky peanut butter and adding one cup of butterscotch chips. They held together beautifully, but seemed a bit greasy handling. They look perfect out of the oven, now for the taste test, the best part! next time I will try replacing oil with mashed banana and applesauce as noted in the other posts. Thank you for this recipe!